Ginger Syrup

An awesome syrup to pour over pancakes or waffles. Try a spoonful of ginger syrup in a cup of tea for sore throats and colds. The ginger is warming and stimulating for the body.

Ingredients

4 cups water
7 to 8 inch piece of gingerroot, cut into slices (2 cups)
1 vanilla bean, split
2 cups raw organic sugar
1/2 lime or lemon, sliced
Handful of fresh lemon verbena, lemon basil or lemon balm leaves (optional)

Directions

Bring water to a boil in a 2 quart sauce pan. Add ginger and vanilla bean. Bring mixture back to a boil reduce heat and simmer for 20 minutes.
Gradually add sugar, stirring until sugar dissolves. Add lime or lemon slices and herbs.
Pour mixture through a wire mesh strainer into a bowl; discard solids. Store mixture in an airtight container or bottle with a cork. Will keep in the refrigerator for 10 days; in the freezer for a year.

To make thick syrup for pancakes or waffles bring 2 cups of ginger syrup to a boil over medium heat. Boil 8 minutes or until desire thickness. Serve immediately.

Makes 4 1/2 cups